1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam juice; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.
2. Toast pine nuts in a small dry skillet, stirring, over medium heat, until golden, 3 to 4 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and add to the skillet with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.
Calories 496 Carbohydrates 72 Fat 9 Saturated fat 2
Mono unsaturated fat 3 Protein 36 Cholesterol 113 Fiber 11 Potassium 225
This recipe has been added to the following public cookbooks:
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